Allergen Free Buffalo Sweet Potato Pizza
3/4cup white rice flour
1/4cup + 2 tbsp potato starch
2 tbsp tapioca starch
1 tsp xanthan gum
2/3cup rice milk
2 egg replacers
1 tsp salt
1 1/2 tsp Italian spices
1 tsp garlic powder
1 tsp red pepper flakes (you don't have to add this in, we like a little heat in this crust though)
1 1/4 tsp baking soda
1 1/4 tsp lemon juice
Slightly mix all of the above ingredients together minus the baking soda and lemon juice. I like to just whisk the ingredients together a few times so the consistency starts to blend and THEN I add the baking soda and lemon juice.
Make sure to whisk everything until it just blends (you don't want to over mix). The consistency will look a little bit like sticky mashed potatoes.
Spray a baking disk or pizza pan with oil and then spread the dough out as flat as you can using a spatula and your hands (I prefer to use a large deep pie pan so I can get the “deep dish” Chicago effect with this pizza. It also helps if you put some olive oil on the spatula or your hands so the crust doesn't stick so much.
Bake in the oven for approx 10 min at 450F (230C) without any toppings.
1 large sweet potato
1oz blue cheese (or suitable alternative if you want this to be dairy free/vegan)
1oz red onion
1oz Red hot Sauce
(We also once put broccoli on this pizza instead of red onion because we ran out and it was just as delicious)
Boil or microwave the sweet potato if hot (I usually microwave if I just don't have the time). Peel the sweet potato and mash in a bowl. If it's too dry, try adding some rice milk until the consistency gets smooth.
Spread the sweet potato on the pizza and then top with blue cheese and red onion. You can also add more or less toppings depending on personal preference.
Sprinkle with hot sauce (we like a lot of hot sauce so I'm pretty generous). Bake in the oven at 450F (230C) for approx 10 more minutes or until the crust browns.